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  • 1/2 cup of butter
  • 1 cup of sugar
  • 1 1/2 cups of all-purpose flour
  • 1 1/2 tsp of baking power
  • 3 tsp of vanilla extract
  • 3 eggs
  • 1/2- 3/4 cup of full cream milk

Icing and decor

  • 1/2 cup of butter
  • 3 1/2 – 4 cups of icing sugar
  • 2 tsp of vanilla extract
  • 1/2 cup of full cream milk
  • sugar pearls for decorating


  1. Pre-heat the oven to 350 F (175 C) and like your mini and/or regular cupcake trays with cupcake paper and set them aside.
  2. In a medium bowl whisk together the flour and baking powder and set it aside.
  3. In a large mixing bowl beat together the sugar and butter till smooth and a pale cream color (about 2-3 minutes)
  4. Add in the eggs and the vanilla and beat the batter till it increases in volume (about 2 minutes).
  5. Now gradually add in the flour mix alternating with the milk until all the ingredients are incorporated. If you prefer a runny-er batter, add some more milk.
  6. using a an cream scoop (mini or regular) divide the batter evenly into your prepared trays.
  7. Bake the cupcakes for 20-30 minutes (depending if they are mini or regular)
  8. while they cool, prepare your icing.
  9. in a large mixing bowl add the butter and the icing sugar and vanilla.
  10. Start beating on low so your sugar doesn’t get all over your kitchen.
  11. Now gradually add in the milk till you get your preferred consistency. You can use the full 1/2 cup or you can use less or more.
  12. once done and your cupcakes have cooled, using a piping bag and a star tip ice your cupcakes and decorate them with the sugar pearls.



IMG_1943Serve and Enjoy!